Take advantage of fresh rhubarb when it's in season (that's April to June) and make this cake with garden rhubarb. Of course, if it's out of season, you can sub in frozen instead for a taste of spring no matter what the weather outside is like.
Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan. In a large bowl beat 1/2 cup butter with a mixer on medium 30 seconds. Add brown sugar and salt. Beat until light and fluffy, scraping bowl as needed. Beat in eggs and vanilla. In a small bowl combine buttermilk and baking soda. Add buttermilk mixture and flour alternately, beating on low after each addition just until combined. Fold in rhubarb and pecans. Spread batter into prepared pan.
For topping, in a small bowl stir together granulated sugar and cinnamon. Using a pastry blender or fork, cut in 2 Tbsp. butter until mixture resembles coarse crumbs. Sprinkle topping over batter.
Bake 40 to 45 minutes or until a toothpick comes out clean. Cool in pan on a wire rack at least 30 minutes. Cut into pieces. Serve warm or at room temperature.
This cake freezes well for up to 1 month. To freeze, leave cake in pan. Cover pan with plastic wrap, then foil, crimping edges tightly to pan.
(5 g saturated fat,
1 g polyunsaturated fat,
4 g monounsaturated fat),
49 mg cholesterol,
211 mg sodium,
43 g carbohydrates,
1 g fiber,
29 g sugar,
4 g protein.